Ingredients
600g beetroot, peeled and chopped into large chunks
1 x 400g tin of chickpeas
1 onion roughly chopped
2 cloves of garlic
5cm ginger, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp salt
1 x 400g tin light coconut milk
1 chilli (chopped) - optional
Method
- Preheat oven to 180C fan/200C/ gas 6
- Mix onion, beetroot and chickpeas in roasting tin with garlic, ginger, chilli, spices, oil and salt, then transfer to oven and roast for 40 minutes
- Give coconut milk a good stir, then pour over beetroot and mix well. Return roasting tin to oven for 10 minutes
- Taste and season with more salt as needed and serve with rice or naan.
Adapted from ‘The Green Roasting Tin’ by Rukmini Iyer